Unit I

Types of Animal Food

Milk: Composition, Characteristics, Nutrition, Preservation, Processing & Products 

Unit II

Meat: Composition & Nutritive value, Muscle Structure & Physiology, Pre & Post Morton Examination, Stunning & Primary Processing, Heat Processing, Cooking, Preservation & Products Microbiology & Sanitation

Unit III

Poultry: Composition & Nutritive value, Muscle Structure, Processing & Cooking

Unit IV

Fish: Classification, Composition & Nutrition, Characteristics & Types, Processing, Preservation & Products, Microbiology & Sanitation, Seafood Types & Nutrition 

Unit V

Egg: Structure, Composition & Nutrition, Egg Products & Spoilage